Classic Chinese Pancakes
2 min readWhile good-quality frozen moo shu wrappers are readily available at Asian markets, nothing compares to freshly made Chinese pancakes.
MAKES 12 (7-INCH) PANCAKES; 4 TO 6 SERVINGS
1 3⁄4 cups all-purpose flour, plus additional for dusting
1⁄4 teaspoon salt
3⁄4 cup just-boiled water
1 1⁄2 tablespoons toasted (dark) sesame oil
In a large bowl, combine the flour and salt. Slowly add boiled water in a steady stream while stirring constantly in one direction with a wooden spoon (to keep bowl in place, wrap a kitchen towel around the bottom). When the flour absorbs the water and cools, knead the dough with floured fingers directly in the bowl into a slightly sticky ball. Alternatively, combine the flour and salt in a food processor fitted with the knife blade; with the motor running, slowly add boiled water and process until a slightly sticky ball forms. Transfer to a large bowl and knead briefly with floured fingers. Cover with a damp kitchen towel and let rest 30 minutes.
Transfer dough to a lightly floured work surface. With floured fingers, knead until the dough is smooth, about 2 minutes. Place in a clean bowl, cover with a damp kitchen towel, and let rest 30 minutes.
Transfer dough to a lightly floured work surface. Shape into a 12-inch-long cylinder and divide into 12 (1-inch) pieces. Using your palm, flatten each piece into a disk and cover with a damp kitchen towel. Working with two disks of dough at a time, lightly brush 1 side of each disk with sesame oil. Place one disk on top of the other, oiled sides together, to create a pair. Roll the pair into a 2-layer, 7- inch pancake. Cover with a damp kitchen towel and repeat process with remaining 10 disks of dough for a total of 6 (2-layer, 7-inch) pancakes.
Heat a large nonstick skillet over medium heat 1 minute. Place a pancake in the hot, dry skillet and cook until it begins to bubble up, about 1 minute (adjust the heat slightly higher, as needed). Using a fork, turn the pancake over and cook until a few brown spots appear, about 1 minute. Remove from the wok and separate into 2 layers. You will have 2 pancakes, each browned lightly on 1 side and white on the other. Stack the pancakes, brown sides down, on a plate and cover with foil to keep from drying out. Repeat process with remaining 2-layer pancakes for a total of 12 (single-layer) 7-inch pancakes. Serve at once.
{PER SERVING} (per pancake) Calories 81 • Protein 2g • Total Fat 2g • Sat Fat 0g • Cholesterol 0mg • Carbohydrate 14g • Dietary Fiber 1g • Sodium 45mg
{VARIATION}
To make Chinese Dessert Crepes, add 2 tablespoons sugar when you combine the flour and salt. Replace the sesame oil with canola oil. Prepare as otherwise directed in the recipe. Fill with Sweet Red Bean Paste, Coconut Jam, or your other favorite fillings and fruit, etc.
